A Venetian recipe from Roberta which I tried out on the family last night. No one left the table hungry!
2 cups of Basmati rice
water, 2 1/2 cups of water to 1 cup of rice
1 onion, peeled and grated or diced finely
2 carrots diced small
olive oil
pinch of saffron
salt and pepper
2 cups of frozen peas
Cook the rice with the saffron in 5 cups of salted water until tender.
Sauté the onions in olive oil until soft and golden, about 5 minutes. Stir occasionally to prevent them burning. Mine just caught!
Steam the carrots until tender, 5 – 10 minutes. At the end add the peas to defrost and heat through.
Mix them all together in a bowl and serve.
You may serve this as a main course or an accompanying dish.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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